Sugar snap peas aren’t that common in keto cooking, but they are a delicious mixture of textures that keep you coming back for more. Although they run a little bit high in carbs, every once in a while they are worth it.
I normally have bacon fat in the fridge, waiting to be used for baconnaise or just general sauteing – so why not use it for our vegetables too? These save well for me in the fridge – their crispness lasts for about 24 hours in the fridge, then they start to turn soggy. So if you plan to keep them for leftovers, make sure you eat them the next day.
Yields 3 total servings
- 3 cups sugar snap peas (~200g)
- ½ large lemon, juiced
- 3 tablespoons rendered bacon fat
- 2 teaspoons minced garlic
- ½ teaspoons red pepper flakes
1. Add 3 Tbsp. Bacon Fat to a pan and bring to it’s smoking point.
2. Once the bacon fat is at the smoking point, add 2 tsp. Garlic. Reduce the heat of the pan to medium and let this cook for 1-2 minutes, until the garlic is browned.
3. Add 3 Cups of Sugar Snap Peas to the pan and let this cook for a moment.
4. Add the juice of 1/2 lemon over the Sugar Snap Peas.
5. Let this cook for 1-2 minutes.
6. Remove and serve. Garnish with red pepper flakes and lemon zest.
Per Serving, you’re looking at: 147.33 Calories, 13.04g Fats, 4.33g Net Carbs, and 1.95g Protein.
|Bacon Infused Sugar Snap Peas||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|3 cups sugar snap peas (~200g)||79||0.38||14.27||4.9||9.37||5.29|
|½ large lemon, juiced||5||0.06||1.66||0.1||1.56||0.08|
|3 tablespoons rendered bacon fat||347||38.51||0||0||0||0|
|2 teaspoons minced garlic||8||0.03||1.85||0.1||1.75||0.36|
|½ teaspoons red pepper flakes||3||0.15||0.51||0.2||0.31||0.11|